Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos)

4.70 from 10 votes

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Sticky rice roti is the only traditional bread of Nagaland made with sticky rice flour. This roti is eaten not as a main meal like other parts of India since the main meal/food of Nagaland is rice. But it is eaten as a tea time snacks.
Sticky rice roti is a very popular and favourite tea time snacks of Nagaland. It is made of sticky rice flour. It is puri like roti with a grainy texture but at the same time very soft and chewy.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Served AsBreakfast, Snacks
CuisineIndian
Recipe Taste Sweet
Servings 6
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Ingredients
  

  • 1 cup sticky rice flour
  • 2 teaspoon sugar
  • ¼ cup water hot
  • 1-2 tbsp Oil for deep frying
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Instructions
 

  • Take the hot water and add the sugar. Let the sugar dissolve completely.
  • In a mixing bowl take the sticky flour. Now pour the sugar water and knead to form a dough.
    Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers
  • Please note that it doesn't require much water to make the dough so be careful. The dough should not be soft but a little stiff and tight.
    Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers
  • Once the dough is ready divide the dough into small balls.
    Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers
  • Take the balls and flatten them into small circles using your wet palms and fingers. You can grease your hands with oil or water.
    Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers
  • Heat oil in a deep frying pan. When the oil is hot, reduce the heat and add the roti one at a time and fry on medium heat. It will puffed up gently turn them over and fry till golden brown on both sides.
    Ghum Chawal Roti / Sticky Rice Roti (Step by Step Photos) - Plattershare - Recipes, food stories and food lovers
  • Remove and drain in absorbent paper and serve with tea, coffee or can have just as it is.

Notes

  • You can substitute sugar with salt as per taste.
If you don’t have sticky rice flour you can follow this process.
  • Soak the sticky rice in water for 20-30 mins.
  • Drain off the water and dry the rice in the sun for sometime (not required to dry off completely).
  • Now ground the rice in a grinder.
  • It will be little grainy.
  • Or if you have a rice mill near your area you can get the rice powdered from the rice mill.
  • Make sure the thickness is medium or else it won’t puff up. You can use ghee for frying it which is also very tasty as well.

Please appreciate the author by voting!

4.70 from 10 votes

Recipe Nutrition

Calories: 123 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Sodium: 1 mg | Potassium: 20 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 3 mg | Iron: 0.1 mg
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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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